eCook Meal
Lamb & Moroccan Beet Labneh
with toasted pita quarters & radish rounds
Take a whirlwind romantic trip to the Middle East with this Moroccan-inspired dish. Roasted carrot is the delicious accompaniment to luscious lamb shoulder cubes. Toasted pita triangles means you can scoop up every last bit of tastiness. Sided with a generous helping of roasted beetroot labneh, a soft Middle Eastern cheese made from strained yoghurt. The perfect Valentine’s dinner!
Serving guide
Choose your portion size.
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Place the Beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the rub. Set aside.
DO YOU KNOW Carrot-E?
When the Beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LET’S MAKE THE LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 5-6 minutes until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and some seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
IT’S A PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, warm the pita for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pita in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Place the Beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the rub. Set aside.
DO YOU KNOW Carrot-E?
When the Beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LET’S MAKE THE LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 5-6 minutes until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender along with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and some seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
IT’S A PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes. Place the carrot wedges on a separate roasting tray. Coat in oil, the rub, and seasoning. Set aside.
DO YOU KNOW Carrot-E?
When the Beetroot has been in for 10 minutes, pop the tray of carrot wedges into the hot oven. Roast in the hot oven for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LET’S MAKE THE LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 5-6 minutes until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender along with 6 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and some seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
IT’S A PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes. Place the carrot wedges on a separate roasting tray. Coat in oil, the rub, and seasoning. Set aside.
DO YOU KNOW Carrot-E?
When the Beetroot has been in for 10 minutes, pop the tray of carrot wedges into the hot oven. Roast in the hot oven for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LET’S MAKE THE LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 5-6 minutes until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender along with 8 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and some seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
IT’S A PITA PARTY
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,663.03
for 4 servings · R415.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Free-range Deboned Lamb Shoulder needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Labneh
- NOMU Moroccan Rub
Shopping
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Frequently Asked Questions
What is the preparation time for Lamb & Moroccan Beet Labneh?
The preparation time for Lamb & Moroccan Beet Labneh with toasted pita quarters & radish rounds is between 15 and 35 minutes.
What is the total time required to make Lamb & Moroccan Beet Labneh with toasted pita quarters & radish rounds?
The total time required to make Lamb & Moroccan Beet Labneh with toasted pita quarters & radish rounds is between 40 and 65 minutes.
How many servings does Lamb & Moroccan Beet Labneh provide?
4 servings
What are the main ingredients in Lamb & Moroccan Beet Labneh?
Beetroot, Carrot, Green Leaves, Labneh, Lamb Shoulder, NOMU Moroccan Rub, Pita Bread, Radish, Sunflower Seeds
What is the nutritional information of Lamb & Moroccan Beet Labneh?
Calories: 967, Carbs: 76 grams, Fat: grams, Protein: 49 grams, Sugar: 10.4 grams, Salt: 2061 grams
How do I prepare Lamb & Moroccan Beet Labneh?
DO YOU KNOW CARROT-E?: When the beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time until the vegetables are cooked through and crisping up, shifting halfway. LET’S MAKE THE LAMB: When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the lamb cubes for 5-6 minutes until crispy, shifting as they colour. Remove from the pan and set aside to rest for 3 minutes. LEKKER LABNEH: When the veg is done, place the roasted beetroot in a blender along with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and some seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning. SERVE IT UP!: Plate up the lamb chunks and side with the roasted carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the beetroot labneh on the side for dipping. GOOD. BETTER. BEET.: Preheat the oven to 200°C. Place the beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the rub. Set aside. IT’S A PITA PARTY: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
What should be prepared from my kitchen to make Lamb & Moroccan Beet Labneh?
Beetroot, Carrot, Green Leaves, Labneh, Lamb Shoulder, NOMU Moroccan Rub, Pita Bread, Radish, Sunflower Seeds
How many calories does Lamb & Moroccan Beet Labneh have?
967 calories
How much fat content does Lamb & Moroccan Beet Labneh have?
grams